Crispy Panko-Crusted Buffalo Chicken with Ranch Coleslaw and Garlic Bread

Get ready for a flavor-packed dinner that’s as easy as it is delicious! This crispy panko-crusted chicken gets a fiery kick from Frank’s Seasoning Blend, topped with melted Monterey Jack cheese for a golden, crunchy crust. Paired with a cool and creamy ranch-seasoned coleslaw and buttery garlic bread, this meal is a complete crowd-pleaser.

Best of all, everything bakes together in one tray, so you can enjoy all the bold buffalo flavor without the mess. Just a few minutes of prep and the oven does the rest!

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit CiabattaView ingredient guideLike ingredientDislike ingredient

1 unit Oven-Ready TrayView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.25 ounce Frank's Seasoning BlendView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

1.5 ounce Buttermilk Ranch DressingView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 450°F. In a small bowl, combine panko, Monterey Jack, half the Frank’s Seasoning Blend, a drizzle of olive oil and pepper. Pat chicken dry with paper towels; season all over with remaining Frank’s Seasoning Blend, salt and pepper.
2. Place chicken in oven-ready tray (divide between two trays for 4 servings). Reserve half the sour cream in a second small bowl. Brush tops of chicken with remaining sour cream. Mound with panko mixture, pressing to adhere (no need to coat the undersides). Bake on middle rack until chicken is cooked through and crust is browned, 15-20 minutes.
3. Meanwhile, set garlic herb butter aside to soften. Wash and dry produce. Roughly chop parsley. Quarter lemon. Halve ciabatta.
4. In a medium bowl, combine coleslaw mix, parsley, dressing, reserved sour cream, ¼ tsp sugar (½ tsp for 4 servings), a squeeze of lemon juice, salt and pepper; toss until evenly coated. Refrigerate until ready to serve.
5. When chicken has 5 minutes remaining, spread garlic herb butter onto cut sides of ciabatta. Carefully place ciabatta, cut sides up, directly on oven rack (or use a baking sheet). Bake until toasted, 3-5 minutes. Cut ciabatta on a diagonal into triangles.
6. Slice chicken crosswise. Divide chicken, coleslaw and garlic bread between plates. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, but you may need to pound them to an even thickness and adjust baking time accordingly.

Can I make the coleslaw ahead of time?

Absolutely! The coleslaw can be prepared up to a day in advance and stored in the refrigerator.

What can I substitute for Frank's Seasoning Blend?

You can use a mix of cayenne pepper, garlic powder and paprika to replicate the flavor.